Chicken Parmesan Sliders
Easy baked chicken parmesan sliders made with Hawaiian rolls, marinara, and melted cheese.
Servings: 9 servings
Ingredients
- 24 oz frozen breaded chicken tenders
- 9 Hawaiian sweet roll sliders (1 roll, 9-count)
- 6-8 slices mozzarella cheese
- 1-1 1/2 cups Rao's marinara sauce
- 1/4 cup butter, melted
- 1/2 teaspoon garlic powder
- 1/8 cup Parmesan cheese, grated
- 1 tablespoon fresh basil, minced
Instructions
- Preheat the oven to 375°F (190°C). Bake the frozen breaded chicken tenders according to package directions until heated through and crispy.
- Slice the Hawaiian roll loaf horizontally in half. Grease a 9 x 13-inch baking pan and place the bottom half of the rolls in the pan.
- Arrange the cooked chicken tenders evenly over the bottom half of the rolls.
- Spoon 1 to 1½ cups marinara sauce over the chicken tenders, then top with 6–8 slices of mozzarella so the cheese covers the chicken.
- Place the top half of the roll loaf over the layered chicken, sauce, and cheese.
- Stir the melted butter with the garlic powder, then brush the garlic butter evenly over the top of the rolls.
- Sprinkle the grated Parmesan evenly over the buttered top, tent the pan with foil, and bake for 20–25 minutes until heated through and the cheese is melted.
- Remove from the oven, sprinkle with the minced fresh basil, slice into individual sliders, and serve warm.
Equipment
- 9 x 13-inch baking pan
- Baking sheet or oven (for cooking tenders)
- Microwave-safe bowl or small saucepan
- Pastry brush or spoon
- Aluminum Foil
Notes
- Use 6 slices for thinner cheese coverage or 8 for extra cheesy sliders.
- Adjust marinara amount to preference between 1 and 1½ cups.
- Brush butter evenly to ensure a golden top.
- Tent with foil to prevent the top from over-browning while melting cheese.